Mini Chicken Pot Pies

With just 5 ingredients, these Mini Chicken Pot Pies are ready in less than 30 minutes for a budget friendly mela the whole family will love.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 138kcal

Author: Jennifer Stewart

Ingredients

1 12.5ounce can chicken (cooked)
1 10.5 ounce can condensed cream of chicken soup
1 2/3 cup frozen mixed vegetables
1/2 cup shredded cheddar cheese
2 8 ounce cans refrigerated crescent roll dough

Instructions

Preheat the oven to 375F and prep a muffin pan with cooking spray.
In a medium sized bowl, combine the chicken, soup, vegetables, and set aside.
Unroll the crescent dough and press the seams together if you are using the rolls. You won't need to do this if you are using the dough sheets.
Cut the dough in half lengthwise and then each half into 3 pieces (12 total). If you are using regular muffin pan size, you can cut into 4s making 16 pieces total.
Press the dough squares into the wells of the muffin pan. Fill each one with the chicken mixture and then sprinkle with cheese.
Bake in the oven for 15 minutes or until the filling is bubbly and the pastry is flaky and golden brown.
Remove from the oven and serve. Enjoy!

Notes

You can use pie crust dough instead of crescent dough. The cooking time may be longer.

Don't want to make individual muffin tin cups? Place half the dough in an 8x8 pan. Add chicken mixture and then top with the other half the dough. Bake as usual. The cooking time will be longer.

A sprinkle of poultry seasoning in the mix can ramp up the flavor even more.

Use leftover turkey instead of chicken.

No need for an egg wash, the chicken pot pie with crescent rolls have enough butter in the pastry that they will be flaky and golden brown.

Warm up the frozen vegetables before adding to the mixture for more even cooking.

I like to add small diced potatoes or frozen peas to my mixture.

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